Some call it liquid gold, but I think Homemade Garlic Ghee is more like liquid sunshine. It makes me so happy and takes only minutes to make! Fill me up butter-cup!
If you’ve never heard of ghee before, it’s actually as simple as clarified butter. What so special about that you ask? Let me count the ways…
Ghee is traditionally the major fat source of Indian cooking. What makes it different than plain old clarified butter is that it’s cooked longer in its milk solids that give ghee its distinct and more intense butter flavor. Ultimately the milk solids are strained away leaving only the pure amber, liquid gold.
Because ghee’s milk solids are separated from the fat during the cooking process and then strained off, ghee is far superior for people who have trouble digesting dairy.
Ghee is perfect for those people who are following a keto (ketogenic) diet in which your daily caloric intake is mainly from healthy fats. It is rich in medium chain fatty acids that are absorbed directly to the liver (like carbs) and burnt as energy. Ghee is also rich in oil soluble vitamins A and E, and it stimulates the secretion of gastric acid, thus aiding in the digestive process.
Because ghee has had the milk solids, water and impurities removed during the cooking process, it’s perfect for cooking and frying due to its high smoking point. Ghee won’t break down into free radicals like some other cooking oils do.
Ghee also doesn’t require refrigeration and will last up to 3 months (not that you’ll have it that long) when stored in a dark place. Once it cools ghee will turn into a semi-solid and will will turn a pale yellow color. Ghee liquefies immediately upon being heated and the flavor it imparts to foods is unlike any other. I urge you to make some today.
Yield: 1½ cups Cook Time: 10-15 minutes
1 pound butter, cut into tablespoon pieces
3 cloves garlic, smashed
Glass jar with lid (canning jars are perfect)
-In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.
-Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute. Reduce the heat to medium/low and simmer lightly for 7-8 minutes. You’ll notice the milk fats have settled on the bottom of the pan and the clairified butter is on top.
-Use the strainer and cheesecloth to strain the ghee into a glass jar, and discard the milkfat. Allow the ghee to cool and place the lid on the jar. Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to sautee and pan fry foods.
I have only scratched the surface regarding the benefits of ghee and why it’s so important to have on hand for your cooking, and for your health. If you’re curious to find out more, the internet has a wealth of information about ghee that I just know you’ll find fascinating.
Ghee can be purchased in many markets and specialty stores (i.e., Trader Joes and Whole Foods) but it’s very costly if you’re going to purchase it already made. Making your own ghee is highly rewarding, takes only minutes to make, and will save you money too. Ghee whiz…what’s not to love?
With my backyard flowers looking so pretty this summer (we’ve had a TON of rain in the Midwest), I couldn’t help but want to take these ghee photos outside among the blooms and green grass. To me, the ghee in these photos depicts sunshine and happiness.
The blooms also remind me of Hawaii (although I’ve sadly never been). And also of these fun Hawaiian bakery themed coffee mugs I painted for a client awhile back. To this day, they’re still some of my absolute favorites.
If there is ever anything I can paint for you, from glassware, to aprons, to tea towels, please don’t hesitate to contact me
or visit my shop
on etsy. Custom orders (like these) are always welcomed and always encouraged. What can I paint for you?
Kudos Kitchen by Reneé ~ Where food, art, and fun collide on a regular basis!
Until we eat again, I hope you have a delicious day!